Mexican chocoflan cake

An amazing upside down cake!





















Baking conditions:

350 F
water bath
1 hour


I followed the exact recipe from food network
for my first chocoflan cake.

Ingredients

12 -cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup caramel sauce

For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract

For garnish:
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Layers order for filling the Bundt pan:
caramel sauce
cake batter
flan

Layers order after baking:
cake
flan
caramel

After flip over Bundt pan, it looks like below: